Coffee Types

While there are about 25 species within the Genis “Coffea” there are two main species that are cultivated for commercial consumption; Coffea Arabica (Arabica), pronounced either a-rã-bik-a and Coffea canephora (Robusta).

 

ARIBICA was first found growing naturally on the Arabian Peninsula in Ethiopia in 1753. It was the earliest cultivated species of coffee tree and is still the most common coffee species grown for commercial purposes. It is about 70% of today’s green coffee bean market and is considered superior in quality to other Coffea Canephora (Robusta). All fine, specialty, and fancy grade coffees come from Arabica coffee beans.

 
There are many cultivars of the Coffea Arabica tree but the two most prominent are Typica and Bourbon with Typica being the oldest Arabica. Historically, Typica was cultivated in Latin America and Asia, whereas bourbon arrived in South America and, later, East Africa via the French colony of Bourbon.

 

 

 

 

 

 

 

 

 

 

 

ROBUSTA was discovered growing wild in the Belgian Congo (Zaire or Republic of Congo) in 1898. The name Robusta was originally the trade name of a Belgian horticultural house which marketed the species in the early 20th century. The name reflects the robust nature of the taste and the kick that it is noted for. It is the second most widely cultivated coffee tree currently producing about 25-30% of the world's green coffee beans. Generally known to have a higher caffeine content but lower quality and taste than the Arabica bean it is often found in instant coffees and low end supermarket coffee. Many coffee roasters add between 5-15% quality Robustas to fine espresso blends to give the coffee more taste and boost.